$19.00 – $38.00/Ud
A clever combination of two high-quality Spanish variety olives.
Arbequina and Hojiblanca, well-balanced in fruity intensities.
Oleoestepa olive oil
Oleoestepa, a clever combination of two high-quality Spanish variety olives, Arbequina and Hojiblanca. It is well-balanced in fruity intensities as well as its bitter and spicy qualities in the mouth, truly shines when drizzled on bread, grilled vegetables, and cold soups.
One of the main variety of olives grown in the Estepa region of Southern Spain. This variety has a medium robust intensity, and an aroma reminiscent of fresh cut grass and apples. Also, its taste is moderately intense in bitter and spicy notes. These attributes make it a highly-prized oil for sauce-making and dressing grilled fish and salads.
Its prominent fruitiness is most characterized by green fruits, tomatoes, and a hint of green almond. It is consequently ideal for fish, home-made mayonnaise, vinaigrettes, and drizzled on fresh cheeses.
Pairs Best With
Leafy Green Salads, Garden Salads, Raw Vegetables, Roasted/Grilled Veg, Fried Fish, Grilled Fish, Red Meat, White Meat, Soups & Stews, Sauces
How to store my Oleoestepa olive oil
Store in a cool place, away from light and heat. Once bottled, olive oil has an 18-24 month shelf life so extra virgin olive oil should be purchased within 12 to 18 months of its harvest date.
It is not necessary to refrigerate an unopened bottle of olive oil as long as stored properly.
However, if you won’t be using an opened bottle for several weeks, refrigeration may help preserve the oil.
The optimal storage temperature for olive oil is 60 to 72 degrees Fahrenheit.
Remember, Extra virgin olive oil is fresh-squeezed juice, consequently, extra virgin olive oil is perishable. And, unlike wine, extra virgin olive oil doesn’t improve with age. Don’t save good quality extra virgin olive oil for special occasions, but it’s a fresh product that should be consumed. Moreover, high-quality extra virgin olive oil provides the best health benefits and flavor when it’s fresh.
And protect it from light, because light can deteriorate the quantity and quality of the antioxidants found in olive oil. Therefore, olive oil should be packaged in dark glass or tin for a longer shelf life.